Lemon Herb Chicken with Zucchini & Squash

$- 2 boneless, skinless chicken breasts - 2 medium zucchinis, sliced into rounds - 2 yellow squashes, sliced into rounds - 4 tablespoons olive oil In this dish, chicken breast is the star. It’s lean and cooks well. Zucchini and squash add color and nutrients. They also soak up flavors from the chicken and marinade. Olive oil keeps everything moist and adds richness. - 3 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste The marinade is where the magic happens. Garlic gives a strong flavor. Lemon juice and zest brighten the dish. Oregano and thyme add depth. Salt and pepper tie it all together. This mix makes the chicken juicy and tasty. - Fresh parsley for garnish Garnish with fresh parsley to add a pop of color. This small touch makes the dish look nice. You can also use other herbs if you like. Fresh herbs enhance the flavors and make the meal feel special. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat makes the chicken juicy and the veggies tender. 2. In a bowl, mix 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. This is your tasty marinade. 3. Place the chicken breasts in a resealable bag or dish. Pour half of the marinade over the chicken. Make sure it coats the chicken well. Let it sit for at least 15 to 30 minutes for the best flavor. 4. While the chicken marinates, slice the zucchinis and squashes into rounds. Toss them in a bowl with the remaining olive oil, salt, and pepper. 1. Heat an oven-safe skillet over medium heat. Add the marinated chicken breasts. Sear them for about 3 to 4 minutes on each side until they turn golden brown. 2. Once the chicken is seared, reduce the heat to low. Arrange the sliced zucchini and squash around the chicken in the skillet. 3. Drizzle any leftover marinade over the vegetables. This adds extra flavor. Transfer the skillet to the preheated oven. 1. Bake for 20 to 25 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The veggies should be tender but not mushy. 2. Remove the skillet from the oven. Let everything rest for about 5 minutes. This helps the juices settle. 3. Garnish with fresh parsley before serving. It adds a pop of color. 4. For a great presentation, serve the chicken on a platter. Arrange the zucchini and squash around it. Drizzle extra olive oil and sprinkle fresh herbs on top for a vibrant look. Marinating chicken is key for flavor. I recommend marinating for at least 15 minutes. For the best taste, try 30 minutes. Your chicken will absorb more flavor this way. You can enhance the marinade by adding a pinch of red pepper flakes for heat. Fresh herbs like basil or rosemary can also add depth. A splash of balsamic vinegar can give a tangy twist too. Searing chicken correctly is crucial. Make sure your skillet is hot before you add the chicken. This helps create a nice golden crust. Cook for about 3-4 minutes on each side. For the zucchini and squash, cook them just until they are tender. You don't want them mushy. Add them to the skillet after searing the chicken. This way, they soak up those lovely flavors. For serving, place the chicken on a large platter. Arrange the zucchini and squash around it. This adds color and makes the dish look inviting. Drizzle some extra olive oil over the top. A sprinkle of fresh parsley will brighten the dish. You can serve this meal with a side of rice or a green salad for a complete dinner. Pro Tips Marinade Time: For maximum flavor, let the chicken marinate for at least 30 minutes. If you have time, marinating overnight is even better! Choosing Vegetables: Feel free to mix and match your vegetables! Bell peppers, asparagus, or even carrots can be great substitutes for zucchini and squash. Resting Period: Always let the chicken rest for 5 minutes after baking. This helps to retain the juices and keeps the meat tender. Serving Suggestions: Serve with a side of quinoa or rice for a complete meal. A fresh green salad also pairs wonderfully with this dish. {{image_2}} If you want to mix things up, you can try different veggies. Instead of zucchini and squash, use bell peppers, asparagus, or eggplant. These veggies add unique flavors and textures. For protein swaps, consider using fish or tofu. Salmon or cod pairs well with the lemon herb taste. Tofu absorbs the marinade nicely, making it a great plant-based option. You can enhance the dish with different herbs and spices. Instead of oregano and thyme, try basil, rosemary, or cilantro. Each herb brings its own twist to the meal. If you like heat, add some red pepper flakes or diced jalapeños. These spices will give your dish a nice kick and make it more exciting. Grilling the chicken adds a smoky flavor. Just marinate as usual, then grill over medium heat until cooked through. This method gives a nice char and enhances the taste. For a one-pan meal, use a large oven-safe skillet. After searing the chicken, add all the veggies, drizzle with marinade, and bake. This saves time and makes cleanup easy. To keep your Lemon Herb Chicken with Zucchini and Squash fresh, follow these tips: - Refrigerate within two hours of cooking. - Use airtight containers to store leftovers. Glass or BPA-free plastic containers work best. When reheating, you have two options: oven or microwave. - Oven reheating keeps the chicken crispy. Preheat it to 350°F (175°C) and bake for about 10-15 minutes. - Microwave reheating is quick but can dry out the food. Cover the dish with a damp paper towel to keep moisture. Heat in short bursts. To keep flavor and moisture: - Always add a splash of water or broth before reheating. - Let it rest for a minute before digging in. If you want to save some for later, freezing is a great option. - Cool the dish completely before freezing. - Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. For thawing: - Place it in the fridge overnight for best results. - Reheat directly from frozen if you're in a hurry, but it may take longer to cook through. For optimal taste and quality: - Consume frozen leftovers within 3 months. You should marinate chicken breast for at least 15 to 30 minutes. This time helps the flavors soak in. If you can wait longer, even better! A few hours or overnight makes the chicken really tasty. Just keep it in the fridge while it marinates. Always remember to coat the chicken evenly for the best flavor. Yes, you can use other squashes! Butternut squash or pattypan squash work well. They add unique flavors and textures. You can also try spaghetti squash for a fun twist. Just cut them in similar sizes so they cook evenly with the chicken. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, look for the juices. They should run clear, not pink. The chicken should also feel firm to the touch. If it’s soft or mushy, it needs more time to cook. This article covered all you need to know about making a delicious chicken dish. We talked about key ingredients like chicken, zucchini, and olive oil. You learned how to prepare, cook, and present your meal perfectly. Plus, I shared tips for marinating and cooking techniques. Try out variations with different veggies and proteins, too. Don't forget how to store and reheat your leftovers. With these steps, you can create a tasty and visually appealing dish. Enjoy making your meal!$

Lemon Herb Chicken with Zucchini & Squash

A flavorful dish featuring marinated chicken breasts served with sautéed zucchini and squash.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 2

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
2 medium zucchinis, sliced into rounds
2 medium yellow squashes, sliced into rounds
4 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. This will be your marinade.
Place the chicken breasts in a large resealable bag or a shallow dish, and pour half of the marinade over the chicken. Make sure to coat evenly. Let it marinate for at least 15 minutes to 30 minutes for more flavor.
While the chicken is marinating, toss the sliced zucchinis and squashes in a bowl with the remaining 2 tablespoons of olive oil, salt, and pepper.
In a large oven-safe skillet, heat the skillet over medium heat on the stove. Once hot, add the marinated chicken breasts and sear for about 3-4 minutes on each side until golden brown.
After searing, reduce the heat to low, arrange the zucchini and squash around the chicken in the skillet.
Drizzle any remaining marinade over the vegetables, and transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley before serving.

Notes

Serve the chicken breasts on a platter, arranged with zucchini and squash for color. Drizzle extra olive oil and sprinkle fresh herbs on top for a vibrant look.

Keyword chicken, herb, lemon, squash, zucchini